This unique malt is produced in small batches and smoked over different types of wood resulting in an enzyme-active malt that contributes an intense yet smooth and sweet smoke flavor and aroma. Recommended for Rauchbier and other smoked beers, porters, Oktoberfests, and Scottish ale.
Commercial Examples: Weyermann Beechwood Smoked Malt
Smoked Malt Brewing Values
These are the common ranges that we've seen with Smoked Malt over the years. Each manufacturer can have slightly different qualities, so these ranges are based on a combination and average.
This product must be added into the mash to be effective.
SRM is a scale for measuring the color intensity of a beer. Low SRM values indicate a pale straw color while higher values mean the style should have a darker color. Learn more »
Diastatic power (DP) is a measurement of a malted grain's enzymes, which are responsible for converting the grain's starches into sugar during mashing.
PPG measures the maximum starting gravity (SG) of the fermentable in points/pound/gallon. This can differ based on your mash efficiency and the amount of wort collected.
Certain grains and adjuncts should only be used below a maximum percentage of the grain bill. Exceeding this can cause off flavors or poor mash efficiency.
If you see an error in our data, please let us know!
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